Pressure cook the chickpeas in little water (do not add too much water, just level should do) with the garlic and salt till well cooked.

Drain and allow to cool. Reserve the water for grinding.

In a grinder, add the cooked chickpeas, garlic, the tahini paste, paprika powder, cumin powder, a glug olive oil, salt and little of the water in the cooker and blend together into a very thick paste.

If you face difficulty in blending, add a little more water.

Scrape into a serving bowl and serve with a splash of paprika and olive oil drizzled on top!

Notes

I normally use my large grinder of my Prithi mixer and do the grinding in two trips.The amount of the tahini paste,cumin and paprika is totally upto your like. We like to have the tahini taste so we add more.For a slightly tangy version, add the juice of a lime at the end and mix well.If you are using tinned chickpeas, you can use raw garlic while grinding. It doesn't make much different to taste.

Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/hummus-arabic-chickpea-dip/